YASMINS RECIPES
Brown Lentil Curry

Daal

Brown Lentil Curry

An easy masoor daal made with simple cupboard spices and finished with a golden garlic tarka.

Gluten Free
Prep10 mins
Cook20 mins
Serves4-6 people
DifficultyEasy

From Yasmin’s Kitchen

A simple brown lentil curry made with everyday cupboard ingredients. Ginger or garlic paste can be added for extra flavour if desired.

Brown and green lentils keep their shape well during cooking. Longer soaking reduces the cooking time.

What you’ll need

Ingredients

  • 330g brown daal
  • 1.4 litres water
  • 3/4 tsp salt, or to taste
  • 3/4 tsp coriander powder
  • 3/4 tsp cumin powder
  • 3/4 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp oil or ghee
  • 1 garlic clove, sliced
  • 2 tbsp milk or cream (optional)
  • Fresh coriander for garnish (optional)

Step by step

Method

  1. Soak the daal for at least 20 minutes, then wash and drain.
  2. Place the daal, water, salt and spices in a pressure cooker, leaving out the milk or cream, garlic, oil or ghee and coriander. Cook under pressure for about 20 minutes over medium heat.
  3. Allow the pressure to drop fully, then check the consistency. Add water and simmer if too thick, or simmer uncovered if too runny.
  4. Stir in the milk or cream if using.
  5. Heat the oil or ghee in a small saucepan and fry the sliced garlic until golden.
  6. Remove the garlic pieces from the oil if preferred.
  7. Pour the hot flavoured oil or ghee into the daal and mix.
  8. Garnish with coriander and serve.

Helpful notes

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